July 01, 2017
Dinner, Side Dishes, Vegetables,
Cabbage, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices more
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"This is out of the February 2017 Food and Wine magazine. Serve with brown rice, yogurt and chutney, or with roast chicken. The cabbage can be refrigerated for 2 days. Reheat gently before serving."
In a large saucepan, heat the olive oil over moderate heat. Stir in the cumin seeds and cook until they are fragrant, about 30 seconds. Add the shredded cabbage, turmeric and salt and cook, stirring occasionally, until the cabbage is softened and browned in spots.
15 to 20 minutes. Serve hot.
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